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Summer Berry Pavlova Sharing Dessert

Pavlova is a meringue based dessert named after the Russian ballet dancer Anna Pavlova. The meringue is usually softer than most desserts, which can be achieved by cooking it for less time than a traditional meringue.

Prep Time: 25 mins
Cooking Time: 2 hours
Serves: 10


For the pavlova base

  • 37.5g McDougalls Meri White
  • 250ml Water
  • 500g Granulated sugar

For the filling

  • 250g Fresh strawberries (washed, drained
  • and chopped)
  • 250g Raspberries
  • 200g Blueberries
  • 100g Redcurrants
  • 5 Sprigs of mint
  • 750g Double cream
  • 750g Ambrosia custard


  1. In a bowl with a whisk attachment, whisk the water and Meri White (ensure the Meri White fully dissolves).
  2. Add the sugar and whisk at a high speed until the meringue begins to peak.
  3. Pipe out 5 small pavlova bases onto a suitable baking tray and dry out in a cool oven (50°C – 90°C) for a few hours. Ensure it stays chewy.
  4. In a separate bowl with a whisk attachment, whisk together the double cream and Ambrosia, to a soft peak.
  5. Pipe the cream into the pavlova base and top with the fresh fruits and a sprig of mint.

Additional Tips

  • You can turn the temperature up a little (approximately 100°C) to give the meringue a little colour and help cook the base a little quicker
  • To stop the bases sticking, bake on either silicon paper or silicon mats
  • For a little more indulgence, add vanilla seeds to the cream